These crunchy, light-as-air peppermint meringue cookies make for a delicious, festive treat.
Ingredients
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3 large egg whites, room temperature
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¾ cup granulated sugar
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¼ teaspoon cream of tartar
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½ teaspoon peppermint extract
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Pinch of salt
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2–3 candy canes, finely crushed
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Optional: red food coloring
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Instructions
1. Preheat and prep
Preheat the oven to 225°F and line two baking sheets with parchment paper.
2. Make the meringue
In a clean, dry bowl, beat egg whites on medium speed until foamy. Next, add the cream of tartar and salt, then increase speed to high. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5–7 minutes).
3. Add peppermint
Gently fold in the peppermint extract. (Optional: swirl in a tiny drop of red food coloring for a marbled effect.)
4. Assemble
Pipe or spoon the meringue into small kisses or swirls on the prepared baking sheets. Sprinkle the tops with crushed candy canes.
5. Bake
Bake for 1 hour, then turn off the oven and let the cookies cool inside for another hour (or overnight) to fully dry.
6. Enjoy
Carefully remove from the pan and enjoy!